Country Living Series

Tuesday, October 30, 2012

Curry chicken

Well, if you can stand another recipe from my (cough) "filthy" kitchen (LOL), here's a quickie for curry chicken.

A couple of days ago, I was pressed for time when dinner rolled around. The day had been one of howling wind and miserable temperatures. What we all needed was a hot, filling meal. What *I* needed was a quick and easy hot, filling meal. And what's easier than curry chicken?

Before I began, I started a pot of rice. We use rice as the base for many meals.

Curry chicken starts with a white sauce.

I altered and multiplied the proportions for the sauce, since (a) we like lots of sauce over rice, and (b) we also like lots of leftovers for additional meals.

I started with a cube of margarine and a quarter-cup flour.

By adding the flour bit by bit while the margarine melts, it doesn't form lumps. And when the margarine/flour mix gets too thick, drizzle in some milk (ultimately I added three cups).

When the margarine and flour (and bits of milk) are smooth, add the rest of the milk. Keep stirring. Add salt and pepper to taste.

Then add curry. The original recipe calls for some wimpy amount. Not for us! We like curry! I didn't exactly measure how much I added to the sauce, but it was at least 1/2 cup, maybe more. Stir until the sauce becomes thick.

Then I got a jar of canned chicken from the pantry.

I like using canned chicken in recipes like this because it shreds so beautifully.

Add the chicken to the thickened sauce.

Stir it until the chicken heats up.

This can either be a one-bowl meal, or served with a vegetable of your choice.

We love curry and I put it in just about anything. So much so that I smell of curry when I break a sweat tidying up my messy kitchen! (couldn't help myself)

When you want to splurge, add a can of Thai Kitchen coconut milk (only full fat will do!) I'm pretty frugal but I don't use dollar store curry powder if I can help it - usually mustard is the first ingredient and it tends to be too harsh, not sweet.

A friend recently introduced me to curry catsup. Can't find it many places though. I believe it is a European thing. Awesome with sausages or fries!

Hope I can bring you a pot of my curry chicken soup soon. Been keeping up with you from the east coast way too long! We'll be heading back your way soon!!!! ;) The girls are anxious to catch up. ~ j

Oh Crap......I just posted pictures on my blog and you can see my kitchen is dirty in the pictures, promise you won't tell anyone....lol....Great post my friend, I'm afraid I will have to pass on the curry spice, maybe I could substitute with green chiles or cilantra :-)

Looks yummy and very flavorful! Love the idea of shredded chicken -- we usually cut cubes. When I make chicken curry I also add carrots and either potatoes or rutabegas and call it dinner! I actually learned that from a guy from India.

Ooh, what kind of curry are you using? The kind I have gets a little sharp with only 2 tablespoons!

I thicken with cornstarch, making a more clear sauce, and I can't imagine curry without carrots. Carrots in curry is just toooo yummy. And mushrooms. And beansprouts. LOL Everybody makes things they way they like it best. God bless our messy kitchens where we cook because we love!!

white sauce 1 stick of butter, 7 or 8 tablespoons of flour, 2 cups of milk, thicken white sauce and add 1 12.5 oz can of swanson premium chunk chicken breast include juice from can, cook minute rice, pour chicken white suace over rice, sprinkle curry powder to taste Recipe came from a unknown chef who worked at the Groton Inn, Groton Ma some time in the late 1940s or 1950s, my mother worked as a waitress, quick and easy recipe, enjoy